South American cooking is gaining in popularity. First it was Mexican and now Peruvian is on the hot list. And I agree, there’s nothing zingier than a fresh plate of ceviche (vegetarian-style) washed down with a couple of pisco sours.
Ceviche is a classic way of dressing and lightly cooking in Peru, using a marinade to lightly ‘cook’ meats and fish with the natural acidity of the dressing. However, ceviche also works brilliantly for crisp vegetables such as ocha, mashua, beetroot, fennel and radishes, which soften slightly with the acidity of the limes.
In London, Peruvian food is at its finest at Martin Morales’ Ceviche Peruvian Kitchen, and his cookbook Ceviche was the Sunday Times Book of the year in 2013. At the cookery school we’ve noticed our South American courses filling up fast as people realise what rich and interesting flavours can be found in the food of this diverse region. So keep checking in to book one these popular courses!
Serves: 4 | Dietary: Vegan, Gluten Free
Prep: 15mins | Marinate: 1 hour
Image credit: Rob Wicks